Ginger Chicken Meatballs with Veggies

Procedure

Meatballs:

Combine all ingredients thru pepper and form into golf ball-sized meatballs. Heat oil over medium-high and cook meatballs for about 5 minutes. Remove and transfer to a plate.

Reduce heat to medium and add in all the sauce ingredients. Add in carrots, spinach and meatballs and simmer for 15 minutes. Stir in peas and red pepper and simmer for a few more minutes. Garnish with cilantro.

Optional: Serve over rice, brown rice noodles, “zoodles” or spaghetti squash noodles

Ingredients

Meatballs:

• 1 lb ground chicken or turkey

• 1 egg

• ½ cup panko breadcrumbs

• ¼ chopped green onions

• ¼ cup chopped cilantro

• 3 cloves garlic, chopped

• 1 T chopped ginger

• ½ t cayenne pepper

• ½ t salt

• Freshly ground pepper

• 1 T toasted sesame oil

Sauce:

• 1 (15 oz) can coconut milk

• ½ cup Barney Butter almond butter

• 2 T Tamari

• 1 T Sriracha

Add Ons:

• Carrots

• Red and orange peppers

• Spinach

• Cilantro